LA BRASA ROTISSERIE & GRILL

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm), operator added chlorine to solution observed 50ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and fish in the cook line cooler located in the kitchen area, operator placed chicken at the bottom of cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken wings date marked on 06/28/22 in the walk in cooler, as per operator labels are old and food was prepared yesterday, operator removed old labels and placed a new labels with the correct date.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at the front counter area, operator added water to solution, observed 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzles soiled, operator cleaned machine during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored inside the hand sink located in the back prep area, operator removed container. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Alfredo with no employee training certificate as per employee he has been working for 6 months.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings stored in the kitchen cooler as per operator food was cooked 2 days ago, operator date marked food. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Old food stuck to clean dishware/utensils. Observed a container with food debris stored on shelf by clean utensils, operator placed containers in the 3 compartment sink to wash, rinse and sanitize. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Triple Sink (Chlorine 200ppm), operator added water to solution observed 100ppm.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop soiled. Observed food containers soiled,Corrected On-Site Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pico de gallo with no date marked.

Basic - Bowl or other container with no handle used to dispense rice at the front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on top of prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in the reach in cooler located in the kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored by single service items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed pot with cooked black beans stored by the hand sink and exposed to splash.

Basic - Food stored on floor. Observed a pot with cooked black beans stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and shrimp thawed in standing water at the back prep area.

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing trays without sanitizing, operator prepared sanitizer solution and placed trays inside. Corrected On-Site - From follow-up inspection 2021-09-16: At the time of the callback inspection did not observed employees washing utensils. Time Extended